Description
This Feta Cheese Stuffed Zucchini recipe features tender zucchini boats filled with a creamy mixture of crumbled feta, Greek yogurt, Gruyere cheese, and fresh herbs. Baked to perfection, this dish offers a delightful combination of savory flavors perfect for a light main course or a hearty side dish.
Ingredients
Scale
Zucchini Boats
- 675 grams (3 medium) zucchinis
- 1 tablespoon olive oil + a little bit extra to drizzle on top
- ⅓ teaspoon dried oregano + a little bit extra to sprinkle on top
- Salt, to taste
- Black pepper, to taste
Cheese Filling
- 150 grams (1 cup + 1 tbsp) crumbled feta cheese
- 90 grams (½ cup) Greek yogurt strained
- 40 grams (½ cup) grated Gruyere cheese
- 20 grams (1 medium) spring onion, finely chopped
- ½ lemon zest
- ½ teaspoon garlic powder
- 1 tablespoon finely chopped parsley
- Remaining olive oil and oregano from zucchini preparation
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) to prepare for baking the zucchini boats.
- Prepare the Zucchini: Cut off the tops and bottoms of the zucchinis. Then, slice lengthwise to reveal the flesh. Using a vegetable corer or teaspoon, scoop out the flesh leaving a ½ cm (¼ inch) thick shell, creating zucchini boats. Lightly brush or rub the inside of each zucchini with a mixture of olive oil and oregano, reserving leftover oil for the filling. Season lightly with salt and pepper.
- Bake Zucchini Boats: Place the prepared zucchini boats in a small baking dish or non-stick pan and bake at 200°C (390°F) for 15 minutes until slightly softened when pierced with a toothpick. Remove from oven and allow to cool for 5 minutes. Lower the oven temperature to 180°C (356°F).
- Prepare the Filling: In a mixing bowl, combine crumbled feta, Greek yogurt, grated Gruyere, chopped spring onion, garlic powder, lemon zest, parsley, and the remaining olive oil and oregano. Season lightly with ground pepper. Mix thoroughly until well combined.
- Stuff the Zucchini: Carefully stuff each zucchini boat with the cheese filling, pressing gently to fit the filling inside without overflowing. Drizzle each stuffed zucchini with a little olive oil and sprinkle with extra oregano on top.
- Bake Stuffed Zucchini: Return the stuffed zucchini to the oven and bake at 180°C (356°F) for 30 minutes, or until the cheese topping is golden and set.
- Serve: Serve the stuffed zucchini warm or cold with an optional drizzle of extra olive oil on top. Enjoy your delicious meal!
Notes
- You can use the scooped-out zucchini flesh and tops in soups, stews, or as a filling in other recipes such as Yemista or stuffed squid.
- To ensure the zucchini boats hold their shape, leave about ½ cm thickness when scooping out the flesh.
- Straining the Greek yogurt prior to use helps achieve a creamier filling consistency.
- For a stronger oregano flavor, sprinkle a little more on top before the final bake.
- This dish can be made ahead and served cold or reheated gently before serving.
Nutrition
- Serving Size: 1 stuffed zucchini
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 45 mg
